We recently began harvesting tomatoes and since I have so many new readers I thought it would be a good time to share this post from last October. Thanks for reading and have a great day 🙂
I have been asked several times by friends how I make tomato sauce and I usually answer “cook it, cook it, cook it, and when you think it is ready, cook it some more.” Making a thick tomato sauce takes lots of time.
There is, however, much to do before you get to the cooking part and that is what I want to address today. To start with there are many, many varieties of tomatoes and although I do like to start with a paste tomato, Amish paste or roma’s, you can use any type of tomatoes for making sauce. Along with Amish paste I use any tomatoes that are ripe and will not be eaten fresh in the next day or two. I will even throw cherry tomatoes into the mix rather than see them go to waste.
In addition to taking a lot of time to make tomato sauce it also takes a…
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Don't Eat It! Soap and Skin Care 
This is timely!! My tomatoes are slowly ripening and I have never made tomato sauce……juice yes….sauce not yet.
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🙂 I’m happy you found this useful.
Several years ago I decided I wanted to grow all of the ingredients for my homemade spaghetti sauce. So we began growing paste tomatoes to make sauce. I also grow parsley, oregano, basil and that was when we began growing garlic. Other than salt, sugar and a bay leaf the sauce comes completely from our farm.
Since this is such a busy time of year, if I don’t have time to make sauce, I freeze or can the juice until I have time to cook it into sauce.
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